Recipe: Banana Blueberry Crockpot Oatmeal

Banana Blueberry Crockpot Oatmeal

How would you like to wake up to a steamy hot bowl of oatmeal? This recipe is a slow cooker version of the Brunch Oatmeal Bake and is extra easy to make the night before. It’s also versatile so you can change up the ingredients with what you have on hand.


  • 1 1/2 Cups oatmeal, rolled or steel cut
  • 3 1/2 Cups water
  • 1 Cup milk
  • 1/4 Teaspoon salt
  • 2 Tablespoons sweetener (brown sugar, honey, maple syrup, etc…)
  • 1/2 Teaspoon cinnamon
  • 1 Banana, browning preferable, sliced
  • 1 Cup frozen or fresh blueberries
  • 1 Tablespoon coconut oil, optional
  • 1 Teaspoon vanilla extract, optional


  1. Rub coconut oil along base of the pot to help prevent sticking.
  2. Combine all ingredients in the slow cooker and give a quick stir.
  3. Cook on low for 8 hours.
  4. Serve with milk, walnuts, a sprinkle of brown sugar, or whatever you prefer.
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Cheesy Hashbrown Bites | Recipe

Cheesy Hasbrown Bites

I love breakfast, every time I visit my family in Pittsburgh eating breakfast together is a way to reconnect. When they visit me I make my oatmeal bake and brunch egg bake. Now I have a new item to add to my menu! This hashbrown bites are easy to make and a great way to use up left over baked potatoes.


  • 5 Potatoes, baked and refrigerated
  • 1 Medium red onion
  • 2 Cloves garlic
  • 2 Eggs
  • 1/2 Teaspoon seasoned salt
  • 1 Cup shredded cheese (your choice)
  • Olive oil, for the muffin tins


  • Food processor with grating accessory or hand grater
  • Muffin tin with 12-18 muffins


  1. Be sure to start with baked potatoes and refrigerate them.
  2. Preheat oven to 350 degrees F.
  3. Shred potatoes with the food processor, then onion and garlic.
  4. Mix the eggs in a small bowl and add seasoned salt to the bowl.
  5. In a large bowl mix the shredded veggies, egg mixture, and cheese until evenly distributed.
  6. Grease the tins with olive oil to avoid sticking.
  7. Use a 1/4 cup measuring cup to put the mixture into each hole.
  8. Bake at 350 degrees for 45 minutes – 1 hour. Until the bites are browning on the top.

These are great reheated in a toaster oven.

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Cranberry Orange Bran Muffins

Cranberry Orange Bran Muffins

One of things I loved to do with my Grandma when I was young was to help her bake. I would stand on her kitchen chair next to her at her counter and we would bake all kinds of delicious food. I loved when she made apple pies, not for the pies but for the slices of apple that she would give me. She would put them in a very worn aluminum measuring cup and sprinkle them with cinnamon and sugar. I thought that was the best!

We would also make scrumptious bran muffins. They were always moist and we ate them warm out of the oven. Now that I am a little more conscious of what I eat I realize that muffins aren’t always the healthiest. I found a recipe that I changed up a little to make it healthier and thought that I would share it. These are full of fiber, very little fat and I think are very tasty.

Cranberry Orange Bran Muffins


  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 3 cups of All Bran cereal
  • 1 1/2 cups of orange juice
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 2/3 cup of dried cranberries
  • 1 Tbsp of grated orange peel (i like the extra flavor)
  1. In a medium bowl, mix flour, sugar and baking powder and set aside.
  2. In a large bowl, add cereal, orange juice, applesauce and egg. Stir until blended.
  3. Let stand 5 minutes. Cranberry Orange Bran Muffins3
  4. Add cranberries and orange peel. Mix in dry ingredients only until combined. The batter will be very thick.
  5. Put batter into paper lined muffin tins or spray tins with a vegetable spray. (I used the Misto with olive oil) Cranberry Orange Bran Muffins2
  6. The original recipe says it yields 12 muffins. I got 21 muffins out of my recipe.
  7. Bake at 400 degrees for 15-19 minutes.

These muffins are a little dense but moist and very tasty.

Kathy is a contributing writer at Lindsay Ann Loft. She has been sharing her weight loss story and tips with our readers since 2011. She has a passion for healthy eating and helping others with their journey to a healthier lifestyle.
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Open Faced Omelet


Getting in all of your healthy vegetables can be a challenge. Besides the salads, and side vegetables I need to get some in throughout the day. Usually I have a fruit for breakfast and vegetables for lunch and dinner. In a perfect healthy eating world, I would have 2 snacks a day that are vegetables. I don’t usually get time for snacks so that leaves me short sometimes. Here is a way that I got my protein and spinach in for breakfast or any meal. First I must confess that I am not a very good omelet maker. No matter what I try, I always seem to split it in half when I flip it. So I decided to make an open faced omelet. I used 1/2 cup of egg substitute, a tablespoon of shredded cheddar cheese, red pepper flakes for some bite and a generous handful of spinach slightly chopped. After the eggs were cooked, I put on the cheese and spinach and let it heat for just a couple of minutes and put it on a plate. I put about 2 tablespoons of salsa on top. This has very few calories, protein and a generous serving of vegetables. It is also very filling. You can also add any other vegetables that you wish.

When you are looking for a different way to eat your vegetables, experiment. I have found a lot of uses for spinach. It is one vegetable that is usually found in my refrigerator.

What are some of your favorite vegetables? I would love to hear your ideas!

Kathy is a contributing writer at Lindsay Ann Loft. She has been sharing her weight loss story and tips with our readers since 2011. She has a passion for healthy eating and helping others with their journey to a healthier lifestyle.
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Blueberry Muffin Oatmeal | Recipe

Blueberry Muffin Oatmeal Recipe

I’m always trying to find new ways to make oatmeal more exciting. I think this is a fun twist on a blueberry muffin, only healthier! Great for a cold February morning.

Blueberry Muffin Oatmeal

  • 1/2 Cup rolled oatmeal
  • 1 Cup water
  • Pinch of salt
  • 1/4 Cup blueberries
  • Honey or brown sugar, to taste
  • Handful of walnuts
  • Sprinkle of flax seeds
  1. In a small sauce pan, combine oatmeal, water, salt and blueberries.
  2. Bring contents to a boil and cook for 4 to 5 minutes.
  3. Transfer to a bowl and top with honey or brown sugar, walnuts, and a sprinkle of flax seeds. Add milk if you like a thinner consistency.

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